-
1
Preheat the oven to 400F.
-
2
Spread the onions and orange zest in a large (13 x 9-inch) roasting pan; drizzle with the olive oil; season with salt and a grinding of black pepper.
-
3
Roast for 15 minutes, stirring once.
-
4
Add the figs (if using dried, see the Variation below) and half of the oregano.
-
5
Roast until the onions begin to brown at the edges, about 10 minutes.
-
6
Remove the pan from the oven.
-
7
Increase the oven temperature to 450F.
-
8
Push the onions and figs to the side in the pan and add the halibut.
-
9
Drizzle the orange juice over the fish.
-
10
Sprinkle with the remaining oregano and salt and pepper to taste.
-
11
Spoon some of the onions on top of the halibut.
-
12
Return the pan to the oven and roast until the fish is cooked through, 10 to 12 minutes.
-
13
Serve at once, with the roasted onions and figs spooned over the fish.
-
14
Variation with dried figs: Trim off the stems of 8 dried Calimyrna or Black Mission figs.
-
15
Combine the figs and 1 cup water in a small saucepan and heat to a boil.
-
16
Cook, covered, over low heat until the figs are plumped and tender and most of the water has been absorbed, 20 to 25 minutes.
-
17
Cool; then drain and cut the figs in half The figs can be prepared 2 or 3 days ahead and refrigerated, tightly covered, until ready to use.
